Guest Post: What's For Dinner? by Chef E.

An Illustrated Guide to Spring Veggie Pasta Bake:

For this recipe, you will need:

Fresh Broccoli- chopped into tiny florets, Peas (about two cups), Fresh Zucchini- 2, sliced lengthwise into quarters and then chopped, a tub of Ricotta cheese, Eggs- 2, garlic- 2 cloves (or if your Mama is like mine and doesn't have fresh garlic on hand, use a pinch of powder), salt, pepper, Pasta (preferably shells), Olive Oil, a Mama.  

This last ingredient is key, because she basically prepares the meal for you with minimal intervention required.  

Whew, that was a lot of rinsing, chopping, and sauteing.  

I have to keep a close eye on Mama to be sure that she will not allow any lingering egg shell pieces in my ricotta cheese mixture. . . .  Success!  On to the pasta!

Nicely done, we want al dente pasta since it will be baking in the oven for twenty-five minutes (at 350 F).  Now, layer the pasta, ricotta cheese mixture, and veggies into the dish and sprinkle with fresh parmesan cheese and a pinch of pepper!  

Heck, let's make two.  We can freeze one and pull it out later instead of ordering take-out for the 783,498th time!  Delicious.  And now it is play time.